Many cheese-loving omnivores have told me that this actually tastes to them like it is REAL dairy cheese! The idea for this recipe came from Miyoko Shinner's incredible book, Artisan Vegan cheese -- which is filled with extraordinarily tasty and creative recipes that apply traditional methods of making cheese to plant-based "milks." Even though this recipe may sound a bit daunting to do the first time, it is actually very easy and takes hardly any prep time -- but it does require some days for various parts to ferment. But once you have made this cheese it stays good in the fridge for weeks. (I only know this cause once a tiny bit I hid in the back of fridge got "lost" for a few weeks--otherwise typically this stuff gets eaten up pretty quickly.) One of our favorite things to do with this cashew cheese, is to spread it on gluten-free bread rolls and then top it with a nice big slice of marinated roasted red pepper (like you can buy in jars) -- it reminds me of one of my most fondly remembered childhood meals -- Lox, bagel and cream cheese, which by the way -- after seeing Dr Greger's Nutrition Facts Video I am grateful that my children grew up enjoying this red pepper, "lox" rather than the stuff Greger talks about at the end of this video. Another benefit of this cashew cheese - unlike cheese made from cow or goat mammary secretions, this one has zero cholesterol, zero trans fat, and zero cancer and acne stimulating hormones. Oh -- and it's carbon footprint is a fraction of that from real cheese. So enjoy!

Place the cashews into a bowl and cover with water. Swish them around and drain through a strainer. Repeat this a few times. Cover the cashews with filtered water and place a cloth napkin over the bowl. Set it on a counter out of the way for 12-15 hours.

Drain the soaked cashews through a strainer and place them into blender. Add just enough rejuvelac to allow you to blend them into a smooth mixture. (About 3 TBS) The less rejuvelac you use, the firmer your final product will be – but depending upon your blender, you might need to use more. Stop occasionally to scrape down the sides with spoon, then blend some more until it is absolutely creamy and smooth.

Place the cashew mixture into a small shallow bowl and cover with a cloth napkin and allow mixture to ferment on the counter or in a slightly warm place (will speed it up) until it develops a slightly tart flavor. (at least 48 hours at a room temp of 70 degrees F.)

When the mixture is tart enough, stir in all the remaining ingredients and store product uncovered in a refrigerator drawer. (Uncovered so it will continue to dry out and firm up) Stir it every day -- until you have eaten it all.

To make Rejuvelac:

Place ½ cup of quinoa into a quart jar, fill the jar with water and swish around and drain through a strainer. Do this a few times, then add about a cup of water to the quinoa and allow it sit on the counter a few hours, then drain it and allow it sit moist in the jar about for a day or two until it grows little tails, rinsing it every 6-10 hours until the tails are about 1/3 of an inch long. Rinse it one more time, then fill the jar all the way up with purified water and allow it to sit on the counter with a cloth over the top for about 3-4 days – until it develops a slightly tart flavor and has a whitish film on the top of the water. Pour through a strainer to remove (and discard) the quinoa and store the rejuvelac in the fridge. It will be good for at least 4-6 weeks.